Roasted Beet Goat Cheese Log (Print Version)
# Ingredients:
→ Roasted Beets
01 -
4 medium beets, trimmed and scrubbed
02 -
15 millilitres olive oil
03 -
Salt, to taste
04 -
Freshly ground black pepper, to taste
→ Goat Cheese Mixture
05 -
240 grams goat cheese, softened
06 -
120 grams cream cheese, softened
07 -
15 millilitres honey
08 -
15 millilitres lemon juice
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
→ Assembly
11 -
70 grams pistachios, toasted and chopped
12 -
8 grams fresh parsley, finely chopped
13 -
4 grams fresh chives, finely chopped
14 -
Fresh greens or crackers, for serving
# Instructions:
01 -
Preheat oven to 200°C. Arrange beets on a sheet of aluminium foil, drizzle with olive oil, and season with salt and black pepper. Enclose the beets in the foil and roast for 45 to 60 minutes until tender when pierced. Cool, then peel and slice each beet into rounds.
02 -
In a bowl, blend goat cheese, cream cheese, honey, and lemon juice until smooth and creamy. Season with salt and black pepper according to preference.
03 -
Place one beet slice on the base, spread a layer of cheese mixture, then top with another beet slice. Continue layering beet slices and goat cheese mixture until reaching 3 to 4 layers.
04 -
Carefully transfer the beet and goat cheese stack to a serving plate. Arrange fresh greens or crackers around the base. Sprinkle with toasted pistachios, parsley, and chives before serving.
# Notes:
01 -
Roasted beets can be prepared in advance and refrigerated for up to two days.
02 -
For a neater presentation, use a round cutter to shape beet slices.